Kale, Purple Cabbage, and Carrot Slaw With Tangy Shallot Vinaigrette [Vegan]

• 1 bunch curly kale, ribs removed, finely chopped
• 1 small head purple cabbage, core removed, finely chopped
• 4-6 medium carrots, peeled and finely chopped
• 1 shallot, minced
• 2 teaspoons gluten-free dijon mustard
• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• Salt and pepper, to taste

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